Lemon Poppy Seed Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: cookies

Calories: 68kcal

Author: Becky Hardin - Easy Dessert Recipes

These easy lemon poppy seed cookies are like soft little pillows make of zesty lemon, crunchy poppy seeds, and a drizzle of sweet glaze! Each bite of these light, yet decadent lemon cookies is like taking a bite of pure sunshine.

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Equipment

Ingredients

1½ cups all-purpose flour 180 grams
½ teaspoon baking soda 3 grams
¼ teaspoon kosher salt
¼ cup unsalted butter 57 grams (½ stick)
½ cup granulated sugar 100 grams
1 large egg 50 grams
¼ cup milk 57 grams
1 tablespoon lemon juice 14 grams, from ½ lemon
1 teaspoon grated lemon zest 2 grams
1 tablespoon poppy seeds 9 grams

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the flour, baking soda, and salt. Set aside.
1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
Using a hand mixer, gradually beat the butter and sugar together until soft. Add in the egg and beat until fluffy. Add in the milk, lemon juice, and lemon rind, until the batter is smooth.
¼ cup unsalted butter, ½ cup granulated sugar, 1 large egg, ¼ cup milk, 1 tablespoon lemon juice, 1 teaspoon grated lemon zest
Slowly add in the flour, scraping the sides of the bowl with a spatula. Stir in the poppy seeds until they are evenly distributed into the dough.
1 tablespoon poppy seeds
Scoop or spoon drops of the dough onto the prepared baking sheet. Place the cookie sheet in the center of the oven on the middle rack.
Bake for 8-10 minutes, until they become firm. Remove from the oven and allow to cool before glazing or frosting.

Notes

These cookies are cake-like and very soft and chewy.
Want these cookies to be even more lemony? Add a few drops of pure lemon extract to the batter. Just be careful, as the extract is pretty powerfully flavored. You could also add it to the glaze for even more lemon flavor!
Avoid over-baking these cookies! If cooked for too long, they will dry out and lose their soft, cake-like texture.
To get the most cookies out of your dough, roll them into 1-inch balls. That should yield about 18-24 cookies.
If you would like an extra sweet cookie, you can drizzle melted white chocolate, frost, or glaze if desired.

Storage: Store lemon poppy seed cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition